Lucy's Beef & Spinach Lasagna
Nutrition
Calories: 588 kcalCarbohydrates: 46 gProtein: 41 gFat: 43 gSaturated Fat: 28 gCholesterol: 109 mgSodium: 1380 mgFiber: 10 gSugar: 13 gVitamin A: 130.6 IUCalcium: 529 mgIron: 17 mg
Ingredients
- 1 lb ground beef
- 1 whole Small onion minced
- 1 28 oz canned crushed tomatoes
- 10 oz canned crushed tomato with green chiles
- 1 14.5 oz can diced tomatos drained
- 2 ½ teaspoon kosher salt
- 1 teaspoon Garlic power
- 1 teaspoon black pepper
- 2 teaspoon dried Italian seasoning
- 15 oz ricotta cheese
- 8 oz sour cream
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 10 oz frozen spinach cooked and drained
- 12 no boil lasagna noodles
- 2 cups shredded cheddar cheese reserve one cup
- 1 cup parmesan cheese reserve 1/2 cup
Instructions
- Heat a pot over medium high heat. Add ground beef and onions. Cook until meat is browned. Drain off fat if needed.
- Add crushed tomatoes, both diced tomatoes, 2.5 tsp. kosher salt, garlic powder, 1 tsp. black pepper, and Italian seasoning. Bring to a boil then reduce heat to simmer and cook for 10 minutes. Remove from heat.
- Mix ricotta, sour cream, 1/4 tsp. black pepper, and 1/2 tsp. kosher salt together in a small bowl. Set aside
- Assemble lasagna in 3 layers using a 9 x 13 baking dish.
- Spray baking dish with non stick cooking spray. Add 1/2 cup meat sauce and spread evenly on the bottom. Lay 4 lasagna noodles over sauce, overlapping a little. Spread 1/3 of the ricotta mixture evenly over noodles. Evenly distribute 1/3 of the cooked spinach. Add 1/3 of the meat mixture and spread evenly. Sprinkle some cheddar and parmesan then repeat layers 2 more times.
- Cover the baking dish with aluminum foil. Bake in a pre-heated 375 degree oven for 45 minutes. Remove foil and top with reserved cheddar and parmesan. Continue to cook for 10 minutes until cheese is melted and browned.
- Allow to rest for 10 minutes before cutting.
- *May substitute sausage, ground turkey or ground chicken.